Homemade Salmon Chowder

What to do with Salmon Leftovers:

I made salmon for dinner the other night, but it took longer to cook than expected and Tim had to leave for work before dinner was ready. The result was that I was left with a large amount of leftovers.  I decided to see what kind of recipe I could find to use up what was leftover. I came up with this very simple recipe on The Common Room.  I was able to whip it up in under half an hour and that included frying up a few strips of bacon for the “bacon bits”.

Salmon Chowder

Homemade Salmon Chowder

By Headmistress, zookeeper | Published: SEPTEMBER 30, 2006

1 can of salmon (or leftover salmon which is what I used)
1 Tablespoon butter OR margarine
1 small onion, chopped
1 Tablespoon flour
3 cups skim milk (I used 2%)
2 cups frozen hash brown potatoes
1 can (8 oz.) drained or 1 cup frozen corn kernels
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon lemon pepper (I added a bit extra)
2 Tablespoons sherry, if desired
1/4 cup bacon bits (I fried and crumbled fresh bacon)
grated cheddar cheese (optional)

Drain salmon, reserving liquid; discard skin and bones. Break salmon into chunks, set aside. Melt butter in 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to a boil. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits. Return to simmer, and cook 5 minutes. Stir in salmon and sherry, if desired; heat through. Ladle soup into bowls; sprinkle with remaining bacon bits, top with cheese if desired.

I doubled this recipe and it turned out fantastic.  Good flavour and super easy to make.  Great served with fresh homemade tea biscuits!